THAI GREEN CHICKEN CURRY RECIPE
Creamy and spicy Thai Green Chicken Curry is the best healthy recipe to cozy up with! Once you know how easy it is to make this 30 minute dinner, it will be on the menu every week!
Provided by London Brazil
Categories Dinner Main Course main dish
Time 30m
Number Of Ingredients 14
Steps:
- In a large skillet or Dutch oven over medium heat, add oil and carrots. Sauté for 2-3 minutes.
- Add sliced bell pepper and paste. Continue sautéing for an additional 2-3 minutes.
- Pour in coconut milk and broth. Add chicken and zucchini. Stir to combine and cover pot with a lid.
- Reduce heat to low and simmer for 15 minutes.
- Stir in soy sauce, salt, and lime juice.
- Serve with fresh basil or cilantro over rice or cauliflower rice and enjoy!
Nutrition Facts : Calories 259 kcal, Carbohydrate 9 g, Protein 21 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 624 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
GREEN COCONUT CHICKEN
While there is a nice dose of red curry powder in the braise, it's certainly not the dominant flavor. For something that might seem exotic and boldly-spiced, this a surprisingly mellow dish.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 4
Number Of Ingredients 20
Steps:
- Season chicken legs with salt on all sides.
- Heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. Remove chicken from skillet and set aside.
- Place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. Cover and puree until smooth. Set aside.
- Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in sliced onion and ginger; cook until sizzling, 1 to 2 minutes.
- Sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
- Place chicken legs in a single layer on top of onions and ginger. Pour pureed coconut mixture, lime juice, fish sauce, and brown sugar over the chicken.
- Bring mixture to a boil and reduce heat to low. Cover and simmer, skimming off any fat, until chicken legs are tender, about 45 minutes. Remove chicken from the Dutch oven.
- Stir potatoes into coconut milk mixture, increase heat to medium-high and bring to a boil. Stir in eggplant; cook until potatoes and eggplant are tender, about 20 minutes.
- Stir basil into coconut milk mixture; season with salt and pepper to taste.
- Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.
Nutrition Facts : Calories 715 calories, Carbohydrate 31.4 g, Cholesterol 127.7 mg, Fat 48.1 g, Fiber 7 g, Protein 42.9 g, SaturatedFat 25.1 g, Sodium 804.7 mg, Sugar 9.7 g
THAI GREEN CURRY CHICKEN
In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.
Provided by laus
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
- Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.
Nutrition Facts : Calories 472.4 calories, Carbohydrate 14.6 g, Cholesterol 57.1 mg, Fat 40.9 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 24.3 g, Sodium 934.7 mg, Sugar 6.8 g
GREEN CURRY CHICKEN
This came from a can of coconut milk I made no changes. It's quick and easy, we eat it weekly and it is so wonderful. If you like curry you will absolutely love this. If you have never tried curry this is a perfect recipe to put you in the "curry lovers club". Just try it- I promise you won't regret it. ***I did not want to change the original recipe, but wanted to note that I actually use 2-3 tbls. of curry, we like it with a lot of heat. Please....adjust the curry to your personal taste*** Also, I find the Mae Ploy brand that can only be found in an asian market is wonderful every time. I have tried curry bought in the grocery store and it is NEVER very good...the Mae Ploy is always potent and fresh tasting and I keep a big tub in my fridge for months and it stays good.
Provided by HeidiSue
Categories Chicken
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Pour the coconut milk into a saute pan, add the curry and simmer a minute or two.
- Add the chicken simmer another few minutes.
- Add the everything else except the peas and the jasmine rice and simmer for about 10 minutes.
- Try it and if you want it a little hotter add some more curry.
- Add the peas and simmer until the peas are tender.
- Serve over rice.
GREEN CHICKEN CURRY WITH COCONUT MILK
Provided by Food Network
Time 13m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a food processor puree 6 green chilies, shrimp paste, lemon grass, galanga root, lime zest, cilantro leaves, shallots, garlic, salt, cinnamon and cilantro root. In a Dutch oven heat oil and saute paste over medium heat for 3 minutes. Add chicken thighs and turn to coat. Turn heat to high, add water and bring to a boil. Reduce heat to medium, cover and simmer 1 hour. Remove chicken and reserve. Chill liquid until it congeals.
- Degrease chilled liquid. Reheat gently. There should be 1 cup of liquid -- add water if needed. Dissolve tamarind concentrate in 2 tablespoons of hot water and add. Add fish sauce. Bring to a boil and thicken with cornstarch mixed with a little water. Turn heat to very low and add coconut milk, the reserved chicken thighs, cut in half, and simmer 15 minutes. Add remaining green chilies and tomatoes. Simmer gently for 15 minutes more. If sauce is too thick, thin with a little coconut milk just before serving. Sprinkle wit
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